7.13.2010

These cookies are bursting with pumpkin flavor, along with some spices commonly found in pumpkin pie. I guess you could say they almost taste like pumpkin pie, but SO much better! I love that these cookies are not overly sweet, or spicy. The pumpkin is really allowed to shine through.

The best thing about Pumpkin Chocolate Chip cookies is how moist, and soft they are. So soft that I'm not entirely sure they should be classified as cookies.

More like... Muffins.

Muffin cookies.

A lot of people, including the Man, like to eat these cookies once they have been refrigerated. Pumpkin cookies...COLD? Absurd!!

In my opinion, the bestandonly way to enjoy these cookies is when they are warm. Especially straight out of the oven. I think I'm in heaven! :)

In a large mixing bowl combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, sift together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla and chocolate chips.

Drop by spoonfuls* on greased cookie sheet (don't worry about making them look pretty. The bumpy, uneven look of these cookies is a trademark!) and bake in preheated oven for approximately 10-12 minutes or until lightly brown and firm.

Enjoy!

* A wonderful thing about these cookies is that you can make them as small or as big as you want. I used BIG, rounded spoonfuls of dough for each cookie. These cookies puff up, and mine came out big and PERFECT!